1 large Sweet potatoes peeled and cut into ¼ inch (.6) slices
2 tbsp (25 mL) canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pkg - 142 g/ 5 oz. baby Spinach
1 cup (250 mL) milk - 1 or 2 % m.f.
¼ tsp (1 mL) salt
¼ tsp (1 mL) crushed red pepper flakes
140 g/5 oz. feta cheese
Preheat oven to 350F (180°C). Coat a 9-inch (22 cm) pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on wire rack.
Increase oven temp to 375°(190°C).
In a large nonstick skillet, heat oil over medium temperature. Add oil and onion and sauté 3 minutes; add garlic and sauté 30 seconds longer; add spinach and sauté 1 -2 minutes. Remove from heat and spread evenly over sweet potato crust.
In a medium bowl, whisk milk, salt, pepper and eggs and pour over spinach. Sprinkle with feta. Bake at 375°F(190°C) for 35 minutes or until egg mixture is set. Let stand 5 minutes, cut into 8 wedges.
Makes 8 servings.
Nutrients per serving:
Carbohydrate 8.3 g
Protein 9.3 g
Fat 11.0 g
Sodium 343.0 mg
Fibre 1.2 g